blueberry

Naomi Robinson

Tri-Berry Pie and The Better Homes and Gardens New Cook Book Giveaway

It’s pie season, so I thought I would try to capture the last of some summer berries in this Tri Berry Pie. Under that lattice topping are raspberries, blueberries and blackberries – all my favorites. Of course the filling can swapped out for whatever berries are in season for your area. You’ll just want to make sure to keep the ratios to a total sum of 5 cups.

 

As for the crust, it’s extremely easy to work. The nice thing about this is it doesn’t have to be chilled after rolling, although for easy handling, chilling it will help. And if you have never laid a lattice top down, check out the step-by-step photos here.

The thing to keep in mind is make sure your crust is lump free—and by that, I mean no patching near the end. You want it as smooth as possible. Otherwise when you bake it up, every wrinkle, lump or crack will show. See what I mean from my pictures—the pre-baked version looks pretty good. The baked version reveals the crust rolling could use a few more practices.

 

The good thing, it still tastes killer – perfect or not. To get started, click here for the recipe. Better yet—pick up the 16th Edition of Better Homes and Garden’s New Cook Book. It’s full of everyday recipes and cooking basics with step-by-step photos.

We are giving away five copies of the cook book this week.  To enter, simply tell us in the comments below, “What Is Your Favorite Thing To Cook?”  We will conduct a random drawing from the received entries to select the winners.  You can see the official contest rules HERE.

Note: This contest has ended.


Michael Wurm, Jr.

Blueberry Almond Mini Rolls

Some things in life make me over-the-moon happy. Oddly enough, one of those things is having a sweet for breakfast. Whether it’s a doughnut, toast and jam, Lucky Charms, or even a piece of leftover birthday cake – that and a big cup of coffee and I’m all set. Clearly sugar isn’t the best thing to crave in the morning, but what can you do. I suppose it’s not the worst habit.

So, I’m always on the hunt for quick, easy, and sweet breakfast treats. These Blueberry Almond Mini Buns are just the ticket! Plus, with the fruit, honey, and almonds, they might even border on healthy.

I actually created this recipe using BHG’s Nutty Honey Mini Rolls. To give it a blueberry twist, I added a handful (about 1/4 cup) of blueberries to the filling mixture. I used a fork to mash up the blueberries and then mixed it all together. That’s it!

I really love the touch of honey in this recipe as well. It’s the perfect amount of sweetness. I think this recipe would also be delicious with a lemon glaze. Blueberries and lemon go together like peanut butter and jelly. Don’t you agree?

You can get the recipe for the rolls here. Just remember to toss in some blueberries for my variation.

What sweet treats do you crave for breakfast? Happy baking, friends!


Michael Wurm, Jr. – Inspired by Charm

 


Erin Gleeson

Let’s Party: Blueberry Arugula Salad

Nothing reminds me of summer more than berry picking. Most summers, we head to Vermont for a week to stay at my relative’s house and we always go blueberry picking nearby. Usually it’s so hot that I can’t manage to bake a pie when I get home, so instead I love throwing the berries in a fresh salad. The sweet and savory together are divine! Plus, it’s great alongside a BBQ meal.

For this fresh summer salad, I created a vegetarian version of this BHG salad, subbing spicy arugula for lettuce, and adding feta and pecans. However, feel free to include the turkey, or perhaps some chicken if you’ve fired up the grill.

I just used a light vinaigrette I bought at the store, but even olive oil and lemon would be lovely! For the recipe that I adapted, please click here.

Cheers to outdoor summer meals!

Recipe adaptation, illustrations and photos by Erin Gleeson of The Forest Feast, a food blog and vegetarian cookbook inspired by living in a cabin in the woods.

 


BHG Guest Blogger

Berry Crisp – Guest Blogger: Jennifer Chong

Berry Crisp / Jennifer Chong for BHG

Hi guys! It’s Jennifer here again, hope you all had a wonderful 4th last week!

I spent the day out in the sun playing some beach volleyball and headed over to a friends BBQ in the evening. I made a festive berry crisp dessert to celebrate the occasion. I found this easy recipe with just blueberries but decided to incorporate some raspberries into the mix too. Berries at the farmers market have been so pretty lately – peak of the season I suppose! I’m no pastry chef but I have a feeling you could use any type of fruit as long as you incorporate the same yield.

Berry Crisp / Jennifer Chong for BHG

Ingredients
3 tablespoons all-purpose flour
2 tablespoons granulated sugar
3 cups fresh blueberries
3 cups of raspberries
1/4 cup lemon juice
1 cup packed brown sugar
3/4 cup all-purpose flour
3/4 cup quick-cooking rolled oats
1 1/4 teaspoons ground cinnamon
1/2 cup cold butter
Vanilla ice cream, for serving

Recipe
1. Preheat oven to 375º F.
2. In a large bowl, stir together the 3 tablespoons flour and the granulated sugar. Add blueberries, raspberries and lemon juice and gently combine. Spread berry mixture evenly in an ungreased 3-quart rectangular baking dish. Set aside.
3. For topping, in a medium bowl, combine brown sugar, the 3/4 cup flour, the oats, and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over berry mixture. (If you don’t have a pastry blender you can use two knives or your hands, but try to keep your hands cool!)
4. Bake, uncovered, about 30 minutes or until topping is golden brown and edges are bubbly. Cool on a wire rack about 45 minutes. Serve warm with vanilla ice cream.

Berry Crisp / Jennifer Chong for BHG
Berry Crisp / Jennifer Chong for BHG
Berry Crisp / Jennifer Chong for BHG
Berry Crisp / Jennifer Chong for BHG

I love the combination of warm and cold desserts – what did you have for your 4th?

Jennifer

Follow me on on Twitter and Instagram, @jchongstudio


Jennifer Chong is a designer and photographer with a big heart (and stomach) for all things food! She is also the author of a lifestyle blog focused on travel, food and design – blog.jchongstudio.com. When she isn’t working, she can be found playing beach volleyball, continent hopping (four so far!) or searching for some delightful treats to devour! You can also follow Jennifer on Facebook, Twitter, Instagram and Pinterest for more!


Lauren Brennan

Cornmeal-Blueberry Scones

 I was going through my pantry the other day trying to seek a little organization when I came across an almost full cornmeal container. Why was it so full? Because I only use cornmeal for cornbread. And when do I make cornbread? Whenever I make some chili.

Clearly it’s been a while since my family has eaten chili.

And cleaned out my pantry, apparently. Umm….anyways….

I headed to bhg.com in hopes to find a different way to use my neglected cornmeal and boy did I find a winning recipe!

I found a fabulous recipe for Cornmeal-Blueberry Scones. They seemed pretty simple to whip up, but the recipe called for lime zest and juice! A little unexpected, but definitely turned out to be the hero of this treat! The zest adds such a light and fresh flavor and the juice made the glaze tangy and delicious! I loved these and so did my husband’s co-workers!

My daughter wasn’t a big fan of the tangy glaze, so she opted for butter on hers which ended up tasting pretty good too! Duh.

Butter + anything = amazingness.

If you’d like to try these Cornmeal-Blueberry Scones out at home {which you totally should}, click here for the printable recipe.

Enjoy!